The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

For Rhode Island meal, 1½ pt. boiling water will be required. =Green Corn Batter Cakes= 2 tablespns. oil or melted butter 3 tablespns. flour ⅞ cup boiling water ½-¾ cup of grated or ground green corn 1 teaspn. sugar if corn is not sweet 3 tablespns. fine dry or toasted bread crumbs 1 egg salt Heat oil, add flour, then boiling water; remove from fire, add salt and crumbs, cool, add corn and beaten egg. Bake on well oiled griddle. =Nut Butter Griddle Cakes= 2 tablespns. almond, Brazil or other nut butter, 1 cup water, salt, 2 eggs, whites beaten separate, 1 cup bread flour. =Nut and Egg Cakes= For those who cannot take starchy foods. Rub 2 tablespns. nut butter smooth with 2 full tablespns. of water; add a beaten egg with salt. Bake on moderate griddle to delicate brown. =Dough Breads= Grind dough breads 5-8 times through a food cutter with the finest plate instead of kneading; it saves time and strength and the breads are better. A good spring wheat graham flour makes better rolls than whole wheat flour, but poor graham flour does not make good “anything.” The simplest rolls are made with flour and water, with or without salt, and require more thorough working than those made with shortening. Rolls may be reheated whole, or be split and toasted. Sticks and rolls may be mixed with milk instead of water. All crackers and wafers (except fruit) should be crisped thoroughly in the oven before serving. =Plain Graham Rolls= Put a cupful of ice water into a cold bowl. Add ¼ teaspn. of salt if desired, but the rolls will have more of the sweet, nutty flavor of the flour without it. Agitate the water until full of bubbles and sprinkle in the cold flour as for gems. When the batter is too stiff to beat, take it out on to a cold floured board and knead, using as little flour as possible, until smooth and elastic. About 3 cupfuls of flour will be taken up. Divide the dough, roll it quickly and evenly to about